Chocolate and aniseed pudding in a tin with cocoa sponge

Tinned bliss
For real appetizers you would never be without tinned preserves. In this case, Lluís Costa uses the typical tin of cockles to present his version of the classic chocolate pudding. A “take away” version that's ideal for events and parties, playing with the textures of pudding, sponge cake and chocolate cream.

cocoa sponge cake

Ingredients Preparation

Mix all the ingredients in the Thermomix and work for 2 minutes, strain and place in the syphon. Insert 2 cartridges and leave to rest in the refrigerator for 2 hours. Measure out into plastic cups that have had three cuts made in them with scissors. Cook for 40 seconds at 900 W and turn until cooled.

chocolate and El Mono anisette pudding

Ingredients Preparation
  • 315g
    milk
  • 60g
    El Mono anisette
  • 30g
    sugar
  • 127g
    egg yolks
  • 120g

Boil the milk and the sugar, pour the egg yolks over the top and emulsify the mixture with the chocolate. Fill the moulds and cook at 160ºC for 20 minutes. 

joconde sponge cake

Ingredients Preparation
  • 425g
    caster sugar
  • 425g
    powdered almond
  • 115g
    weak flour
  • 570g
    eggs
  • 380g
    egg whites
  • 60g
    sugar
  • 85g
    butter

Whisk the caster sugar with the powdered almond, flour and eggs. Laslty, add the melted and warmed butter. Whisk the egg whites with the sugar and add this to the previous mixture. Spread out 1000 g on a Silpat silicon mat for each 60 x 40 centimetre tin. Bake at 210ºC for about 11 minutes.

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